Pattypan Squash Fritters
"Pattypan is very mild-flavored, so my husband will eat it. And it's abundant, too, so we're always looking for ways to serve it. Served with fresh corn and sliced tomatoes, this is a meatless meal. Try a horseradish sauce for the fritters."
photo by Jonathan Melendez
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
12 fritters
ingredients
- oil (for frying)
- 2 eggs
- 1⁄2 cup milk
- 1 1⁄2 - 2 cups shredded pattypan squash
- 1 teaspoon vegetable oil
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon salt
directions
- Before shredding, cut out the stem of the squash, but there's no need to peel it.
- If the squash is large, more than 4 inches across, you may wish to cut out the bigger seeds.
- Preheat about 1/2 inch oil over medium-high heat in a deep skillet.
- Beat the eggs, milk and oil into the squash in a large bowl, then add the flour, baking powder and salt and mix until combined with a few strokes.
- Drop tablespoons of batter into hot oil-- in a big skillet, you can cook up to 8 at a time.
- Cook until brown, turn with a spatula and cook the other side until brown.
- Drain on newspaper or other suitable draining surface.
- Serve with horseradish sauce, ketchup or whatever catches your fancy.
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Reviews
-
These are incredible! And a great way to use up squash you have in the fridge. I served them with a creamy horseradish sauce and they were amazing! -
I loved these! My husband also loved this recipe (he doesn't eat squash). I added some pepper and seasoned salt to the batter. I served the fritters with classic caesar dressing. I really liked how the fritters were like little pancakes. Thanks!! -
This recipe is amazing. What a great way to prepare squash! -
Fried in butter and with just a touch of cayenne pepper in the mix to wake it up - these were awesome with a store-bought Thai peanut sauce!! And I am NOT a vegetable-eater! -
Very good way to use up pattypan squash from the garden. Next time I think I'll add some onion and seasoned salt for a little more flavor.
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RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
